Saint Michael the Archangel, defend us in battle. Be our protection against the wickedness and snares of the devil. May God rebuke him, we humbly pray; and do Thou, O Prince of the Heavenly Host - by the Power of God - thrust into hell, Satan and all the evil spirits, who prowl throughout the world seeking the ruin of souls.

Did I remember to put my envelope in the collection?

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Thursday, 9 March 2017

Your Cooking Tip For the Day

If you are not much of a cook and would like to oonch it up a notch, (not take a course/score exotic ingredients/master new techniques, in other words you'd like to be better without too much effort,) and if you're a fan of saving money, I'm going to do you a solid.
Buy a can of tomato paste. If you're in the US this should set you back less than a half buck.

The problem with tomato past is that while very useful, and is expressly called for in many recipes, it's mostly called for in small amounts, and then the rest of the can, even if you transfer it to another container, sits in the refrigerator until it turns brown and you throw it away.

Open the can now, while you're not making anything, and put the contents, (use a scraper to get into the corners,) into a freezer bag, (a quart zip lock should do.)
Flatten it, press out as much air as you can and freeze it.
Anytime you're cooking or heating almost any[savory]thing with more than 3 ingredients, break off a teaspoon-sized piece and add it. (Thaw if necessary, say, in hummus.)
It is compatible with a huge range of spice and flavoring palates, (is that the right "palate"?) and adds an often undefinable richness and depth to many foods.

If you don't believe me, add some to a chocolate cake batter some time.